Thinly slice the garlic. Cut the bacon into small pieces. Finely chop the onions.
Remove the stump from the shimeji and shread.
Shape the gnocchi into thick discs.
Heat the olive oil in a frying pan and stir-fry the garlic and bacon.
When the bacon has changed color, add the onions and continue to stir-fry until wilted.
Add the shimeji mushrooms and continue to stir-fry.
Wilt the shimeji mushrooms.
Add the white wine or sake and cook off the alcohol. Add the ★ ingredients and mix well. Turn the heat down to low and simmer for 1~2 minutes. Turn off the heat.
Bring a lot of water to a boil and add the gnocchi. Boil for 3-4 minutes.
Once boiled, lightly drain and transfer to the sauce. Turn the heat to high.
It is ready when the sauce has thickened and the gnocchi is coated in sauce. Adjust the taste with salt.
Transfer to plates and garnish as desired with parsley.
Story Behind this Recipe
I made this when I wanted to eat a kabocha squash gnocchi.
Be sure to bring the water to a full boil before adding the gnocchi. Once the cream sauce has simmered, adjust with milk or even the cooking water. I recommend you use heavy cream with at least 35% milk fat.